Description
This soup is very easy to prepare, it is quite simple and at the same time delicious, and the flavor of the sorrel makes dream about the warm spring. For cooking you can use any seasonal vegetables.
Ingredients
-
Broth
2 l
-
Zucchini
1 piece
-
Carrots
1 piece
-
Broccoli
6 piece
-
Green peas
5 Tbsp
-
The Apium graveolens Dulce
2 piece
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Chicken egg
1 piece
-
Potatoes
3 piece
-
Flour
2 Tbsp
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Butter
3 Tbsp
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Vegetable oil
1 Tbsp
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Bread crumbs
2 Tbsp
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Sorrel
1 coup
-
Parsley
1 coup
-
Green onions
1 coup
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Salt
-
Black pepper
Cooking
Boil the potatoes until tender
Zucchini, carrots, celery, chop, not very fine. Broccoli disassemble on inflorescences, if they are large, then cut them into four pieces.
Greens wash.
In a small amount of vegetable oil and butter turns pripuskaet onion,
Carrots,
Zucchini,
Celery.
All the greens finely chop and mix.
Bring the broth to a boil and drop in it the browned vegetables. The broth can be chicken and vegetables. Cook everything for 10 minutes on medium heat.
Then add broccoli and green peas. I have, unfortunately, peas - canned, so add it at the end. If green peas - thawed, then add it together with all the vegetables.
Of boiled potatoes make puree, add a tablespoon of butter, egg, flour, breadcrumbs and a couple tablespoons of finely chopped greens, salt to taste.
With the help of two teaspoons of formed potato dumplings and gently drop them in the soup, pepper,
Add the remaining greens and cook about five minutes until the dumplings start floating.
The desire in the finished soup, you can add sour cream or grated cheese. Bon appetit!
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